Mediterranean Shrimp Recipe with Bell Peppers

Check ingredients as you prepare them. These checks stay on this page.

• 1 1/4 lb large shrimp (or prawns, peeled and deveined, if frozen, be sure to thaw first)
• 1 tbsp all-purpose flour
• 2 tsp smoked Spanish paprika
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp ground coriander
• 1/4 tsp cayenne
• 1/4 tsp sugar
• 1 tbsp butter (I prefer to use ghee clarified butter)
• 3 tbsp Extra virgin olive oil
• 3 each shallots, (thinly sliced)
• 4 each garlic cloves, (chopped)
• 1/2 each green bell pepper and 1/2 yellow bell pepper, (cored and sliced)
• 1 cup canned diced tomato
• 1/3 cup chicken or vegetable broth
• 2 tbsp dry white wine
• 2 tbsp fresh lemon juice
• 1/3 cup chopped parsley leaves
• As Needed Black pepper

1. Pat the shrimp dry and place it in a large bowl. Add the flour, smoked paprika, salt and pepper, coriander, cayenne, and sugar. Toss until the shrimp is well-coated.
2. In a large cast iron skillet, melt the butter with the olive oil over medium heat. Add the shallots and garlic. Cook for 2-3 minutes, stirring regularly, until fragrant (be sure not to burn the garlic.) Add the bell peppers and cook another 4 minutes or so, tossing occasionally.
3. Now add the shrimp. Cook for 1 to 2 minutes, then add the diced tomatoes, broth, white wine and lemon juice. Cook for a couple more minutes or until the shrimp turns bright orange.
4. Finally, stir in the chopped fresh parsley and serve!